The changing foods and diets of Passover

"With supermarket shelves bulging with Passover muffins, Passover granola and even Passover breadsticks, it's hard to grasp that for much of history, this holiday's fare was limited to the simple and home-made. In the shtetl, Passover preparations began at Chanukah when housewives rendered chicken and goosefat into schmaltz, the cooking fat of choice before people started counting calories and cholesterol." Kosher households made their own gourmet Rosl- Beet broth, created their own wine- Raisin wine, and pickled many foods

"Although today I live in one of the busiest cities in the world, I was actually born in the desert part of Israel in the city of Beer Sheva. A little over four years ago I moved to New York and decided to fulfill an old passion, cooking. I studied at The Center for Kosher Culinary Arts culinary school, and worked at some of the finest restaurants in NYC such as The Prime Grill, Porter House and Boulud Sud. Currently I am a personal and private Chef and a recipe developer in NYC, offering cooking demos and Classes, work as a Culinary Instructor in CKCA culinary school and lead culinary trips to Israel. When people ask me what kind of food I like to cook, as a good Jew I answer with a question, and say that "the real question is what people like to eat? Because cooking is not for the sake of cooking, it's all about the people that eat it!!! Happiness, excitement and joy are the real food I like to cook."

Shlomo Schwartz shares his culinary passion in his business Your Soul Kitchen. As a graduate of The Center for Kosher Culinary Arts, Shlomo worked in some of New York's finest restaurants. Currently Chef Shlomo is a personal and private chef, culinary instructor and recipe developer. Join Shlomo on his upcoming food adventure as he leads Israel FoodSteps, a 10-day culinary tour of Israel from July 7-16 2015. During this unique experience, the tour will connect with the heart and soul of Israel's vibrant culinary culture. Guests will have an opportunity to experience boutique hotels, hidden markets, cheese, wine & tahini workshops, dine with leading chefs, enjoy Shabbat in Jerusalem, embark on private food tours, visit historical sites... and much more! For more information contact 347-490-7214 or visit http://bit.ly/17L3OwF

Zachlawi is readily available in retailers in the New York, New Jersey and South Florida areas, and soon, online. In the meantime, we invite our KosherEye friends who live in other parts of the U.S. and Canada to join us here for a drink! For more information on the availability of Zachlawi, email: zachlawispirits@gmail.com

*How to make simple syrup: Put 1 cup sugar and 1 cup water in a saucepan and simmer over medium heat until the sugar dissolves. Chill before using. By the way, simple syrup is a must have in the fridge. It is Passover friendly and works well in iced tea, lemonade and alcoholic beverages.

The Dovekeepers by Alice Hoffman

A Must Watch!

Yes, confession here... we often binge-watch our favorite TV series. So when we were invited to preview The Dovekeepers, an upcoming four-hour mini-series from executive producers Roma Downey and multiple Emmy Award winner Mark Burnett, we were delighted. The focus of the film is Masada, Israel's 2nd most popular tourist destination after Jerusalem. We have been to Masada several times, and each time we climb the mountain we learn more, and are deeply moved by the story of faith and bravery.

Based on Alice Hoffman's international best seller historical novel about the siege of Masada, this two night, four-hour miniseries focuses on the courage and trials of four women whose lives intertwine as they fight for survival. Set in ancient Israel, The Dovekeepers, is based on the account of true events circa 70 C.E., as told to Roman scribe/historian Josephus. After being forced out of their homes in Jerusalem by the Romans, 900 Jews climbed to the top of the mountain and set up a stronghold in the Judean Desert, now known as the fortress of Masada,

For those who read Alice Hoffman's book, the film brings the characters to life; for those who have actually been to Israel and climbed the mountain, the spectacular scenery will evoke raw emotion; and,for those who want to learn more about the actual history of Masada, the film recounts the story. For months, a vast army of thousands of Roman soldiers besieged hundreds of Jews until the Jewish resistance could no longer avoid a tragic destiny-- atop their mountain fortress.

The Dovekeepers will be broadcast on CBS Tuesday, March 31 and Wednesday, April 1, 2015 (9:00-11:00 PM, ET/PT). The film stars Cote de Pablo, Rachel Brosnahan and Kathryn Prescott in the title dovekeeper roles, Sam Neill as first-century Jewish scholar and historian Josephus, and Diego Boneta as a star warrior of the Jewish army at Masada.

Every year we all try to convert a main stream recipe into a Pesach recipe, only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. We are pleased to provide you with Eileen Goltz's 2015 edition of her annual COMPLETE LIST OF PESACH SUBSTITUTES.

Also, the OU has published an on-line comprehensive Passover 2015 information resource which includes a recipe substitutions list. SEE IT HERE.

Zachlawi

Zachlawi - you may not yet know the name, but you will. The Zachlawi Distillery is located on the Jersey Shore and has been in operation since 2004. Its spirits are all hand crafted in small batches, and certified OU kosher. The line includes its premier product Arak (no we have not yet tried it) and several types of kosher for Pesach spirits. The Zachlawi Distillery arose from the dream and passion to create the “Finest Arak in the World”. Our Master Distiller was mentored by a fine old man from the Middle East and entrusted with an age-old family recipe for creating Arak. Together they toiled tirelessly to create a superior Arak using only the finest, freshest and natural ingredients.

These are both 60 Proof Cappuccino blends of 5x distilled American Vodka and Columbian Coffee Beans. The Hazelnut Cappuccino has the added flavors of Turkish hazelnuts and results in a sweet and nutty drink. It is lovely over ice, blended as a frozen beverage, or chilled and served in a liqueur glass. We plan to try it our chocolate vodka cake. The mocha cappuccino offers a rich coffee flavor, and will be a favorite of the coffee lovers in your life. We can taste a bit of chocolate flavor…could it be?

Honey Pepper WhiskeyDid you know that in 2013 Whiskey overtook vodka as the #1 most popular spirit in the U.S.? Zachlawi has come up with its own signature pour…Honey Pepper whiskey. The new blend is completely unique in every sip— it combines the taste of aged whiskey, and is infused with the sweetness of natural honey with a finish of chili peppers. Just like the Purim story, somewhat bitter with a sweet ending.

In a tall glass, mix chocolate syrup, seltzer, Vodka CappuccinoTop with 2 or 3 scoops of chocolate ice creamFinish with an optional dollop of whipped cream and chocolate syrup for garnishWe think that this would make a fun Purim Seudah dessert addition. If serving meat, just use parve ice cream and a whipped cream topping.

Stud the orange halves with cloves. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer. To serve, add a shot of whiskey to each cup or glass. Ladle in the hot cider and top with a generous dollop of whipped cream4-6 drinks

DirectionsCombine whiskey, juices and syrup. In a cocktail shaker, mix all ingredients and ice. Shake for 30-45 seconds and pour into glasses. Add a maraschino cherry and serve cold.

How to make simple syrup: Put 1 cup sugar and 1 cup water in a saucepan and simmer over medium heat until the sugar dissolves. Chill before using. By the way, simple syrup is a must have in the fridge. It is Passover friendly and works well in iced tea, lemonade and alcoholic beverages.

I have a fondness for Chinese food. Perhaps it’s part of my DNA? These dim sum recipes continue the Kosher Chinese conversation that I started in Remaining Kosher Volume One: A Cookbook for All with a Hechsher in Their Heart.

The Chinese have a fondness for displaying their ingenuity in food making.Small tastes were never more delightfully construed.Dim sum are small, wise bites of food that can also accomplish the business of a meal.We aren't talking complicated. These delicious tastes are all simple to master.The recipes form some kind of divine duo.Or, make one, then another time try one of the others.The preparation of dim sum can easily slip into your kosher repertoire.No authentic ingredients were forfeited in the making of these small wonders.

One Filling, Two Dim Sum"Pearl Balls" and "Flower Dumplings"

This is a fun and easy recipe. The same meat filling is used to make a couple different, delicious Chinese dim sum.

The first dim sum is a classic named "Pearl Balls." A miniature meatball is formed by rolling, then rolled again in water-soaked rice. After the dumplings are steamed, the rice glistens pearl-like about the meatball's surface.The second dim sum is a partially open face dumpling using a traditional dumpling skin. Rice is added into to the filling and placed in the middle of the dumpling skin. Before steaming, the filling is partially wrapped in the skin, but not fully enclosed on the top- a delightfully easy way to form a dumpling. I think this dim sum resemble flowers!

Both dumplings rapidly come together: we aren't talking complicated. If you can make a meatloaf, you can prepare these dumplings. Once learned, these techniques will become good friends. If you don't have a steamer, just follow the instructions below to improvise one using a disposable aluminum pie plate.

There are many varieties of rice. This recipe uses round rice (also known as short grain or pearl grain) that you might know as dessert rice. Round rice is a staple of many cultures: find it on most grocer's shelves. When cooked, the individual raw, rounded rice grain always remains whole and individual. These reasons and more are why the Chinese use round rice in many of their dim sum.

The filling does not ask for much of your time. Ground turkey is used with a few choice easy to find inclusions.

Dried shiitake mushrooms are not hard to find. While many specialty markets carry them, buying shiitakes in most oriental stores may net a better and less expensive mushroom. Look for caps that are bursting with cracks from being so fat. like any dry mushroom, these need a soaking. Then the soaking liquid is used during the braising. Once cooked, shiitakes yield a complicated, savory taste that is meatier than any mushroom. These mushrooms add not only taste but texture to the filling. Everything else in the recipe is within easy reach at the supermarket. I enjoy eating my dumplings dipped in rice vinegar mixed with soy sauce. This bright tasting dip will bring out all the flavors.

You can prepare and steam either dumpling a few hours before serving, when they can easily be re-steamed.

Method to make Pearl BallsSoak the rice. Adding enough water to cover for at least an hour. Set aside.To prepare the braised mushrooms: take the mushrooms out of the soaking liquid. Squeeze each mushroom over and into the soaking water. Cut the mushroom stems off with kitchen scissors or a knife. Cut each mushroom into ¼" slices.Pour all the soaking liquid into a small saucepan. Add in the sliced mushrooms, soy, sesame oil and sugar.Braise the mushrooms uncovered on a low simmer for 25 minutes or until 1 tablespoon of liquid remains.Scrape out the mushrooms and remaining liquid into a small bowl. Cool.Once the braised mushrooms are room temperature, you may begin assembling the dumpling filling.Put the ground turkey in a mixing bowl. Pour the soy sauce over the turkey. Refrigerate.Prime all the other ingredients.Prepare the vegetables for the food processor.Pull off at least 10 celery leaves: wash and check.Use two of the interior, whiter, shorter celery pieces with leaves attached. Roughly chop the tender celery stalk.Measure out the julienned carrots.Slice the green onions into thirds.Place the following ingredients into the food processor bowl: the sliced braised mushrooms and any liquid, garlic cloves, roughly chopped ginger, celery leaves, celery stalks and leaves, carrots and green onion. Process for 15 seconds. Scrape down the sides. Process for another 5 seconds.Add in the water chestnuts. Process just until they are mostly broken up.Scrape the minced ingredients over the ground turkey and soy sauce.Add in the rice wine vinegar and sesame oil.For at least 15 seconds, use wet hands to knead the ingredients into the ground turkey.Refrigerate for 15 minutes or overnight.Wash hands with soap and water.

FinishingTo make a pearl ball:Line a cookie sheet with plastic wrap or foil.Drain the rice. Discard the rice water.Put the rice in a meat mixing bowl. Mix the rice with the cornstarch.Take out the seasoned meat. Roll the meat into walnut size meatballs.

Put a single rolled meatball into the bowl of rice. Roll and rock the bowl about until rice grains cling to all sides of the meatball.

Use your hands to gently reshape the ball into rounds. Place ¼" apart into the steamer basket (pie plate). Continue until the baskets (pie plates) are full.Place the remaining Pearl Balls on a lined cookie sheet and refrigerate.

SteamingFill a steamer pot with water and bring to boil.Or if making a steamer: punch 8 evenly spaced holes in the bottom of the disposable pie plate. Place the pie plate so it fits snugly atop a pot of boiling water. Wet and wring out a non-lint kitchen towel. Set aside.

Brush the streamer tray/pie plate with vegetable oil. Repeat with each steaming.Place the steamer tray (or pie plate and damp kitchen towel covering the dumplings) over the boiling water. Steam for 30 minutes.Have a plate or pan ready to receive steamed dumplings.

Remove cooked pearl balls out of the steamer.Prepare more pearl balls and steam, as needed.Once cool, all steamed rice balls can stored "flat," sealed and refrigerated.Reheat by steaming for 2 minutes over boiling water.Dipping SauceCombine the vinegar and soy. Stir. Divide and place in small bowls for each diner.ServingPlace the dumplings on a warm plate- or just serve from the steamer.Make sure a small bowl of dip is at each place setting.Note: If the cooked dumplings are cold from the refrigerator: reheat by steaming for 2 minutes.

Flower Dumplings MethodSoak the rice. Adding enough water to cover for at least an hour. Set aside.Prepare the braised mushrooms: take the mushrooms out of the soaking liquid. Squeeze each mushroom over and into the soaking water. Cut the mushroom stems off with kitchen scissors or a knife. Cut each mushroom into ¼" slices.Pour all the soaking liquid into a small saucepan. Add in the sliced mushrooms, soy, sesame oil and sugar.Braise the mushrooms uncovered on a low simmer for 25 minutes or until 1 tablespoon of liquid remains.Scrape out the mushrooms and remaining liquid into a small bowl. Cool.Put the ground turkey in a mixing bowl. Pour the soy sauce over the turkey. Refrigerate.Prime all the other ingredients.Prepare the vegetables for the food processor.Pull off at least 10 celery leaves: wash and check.Use two of the interior whiter, shorter celery stalks with leaves attached. Cut each tender celery stalk in three.Measure out the julienned carrotsSlice the green onions into thirds.Place the following ingredients into the food processor bowl: the sliced braised mushrooms and all liquid, garlic cloves, roughly chopped ginger, celery leaves, celery stalks and leaves, carrots, and green onion. Process for 15 seconds. Scrape the sides. Process for another 5 seconds.Add in the water chestnuts and carefully process until they are mostly broken up.Scrape out the minced ingredients and spread over the ground turkey and soy sauce.Add in the rice wine vinegar and sesame oil.For at least 15 seconds, use wet hands to knead the ingredients into the ground turkey.Refrigerate for 15 minutes (or overnight for later use).Wash hands with soap and water.

FinishingCover the surface of a ½ sheet pan with foil.On a flat working surface, lay out 10 dumpling skins whiter side down (if using traditional made skins).

Place a well-rounded tablespoon of filling into the middle of each dumpling by pushing the filling off the spoon with one finger.

Gather the edges of the skin around the filling, surrounding it but leaving the top open.

Place each dumpling onto the foiled surface of the sheet pan.Prepare more flower dumplings as needed.

Use the back of a fork that has been freshly dipped in water to smooth, press and level the fillings surface.The dumplings are ready to be cooked or refrigerated.To refrigerate: Cover the dumplings with a damp kitchen towel, then seal with plastic wrap. Refrigerate up to 8 hours.To freeze: place raw dumpling on the sheet pan. Freeze. Once frozen, place into zip locks.Any remaining dumpling skin(s) and filling can be separately sealed and frozen.If cooking now, proceed with the steaming.

SteamingFill a steamer pot with water and bring to boil.Or if making a steamer: punch 8 evenly spaced holes in the bottom of the disposable pie plate. Place the pie plate so it fits snugly a top a pot of boiling water. Wet and wring out a non-lint kitchen towel. Set aside.Brush the streamer tray with vegetable oil. Repeat for each all steaming.Place the steamer tray(s) (or pie plate covered with a damp non-lint kitchen towel covering the dumplings) over the boiling water. Steam for 30 minutes.

Dipping SauceCombine the vinegar and soy. Stir. Divide and place in small bowls for each diner.

ServingPlace the dumplings on a warm plate- or just serve from the steamer.Make sure a small bowl of dip is at each place setting.If cooked dumplings are cold from the refrigerator: reheat by steaming for 2 minutes. Yield: 8 servings

Mushroom Peanut Rice Dumplings& Chinese Turnip Cake

Vegetarian Mushroom Peanut & Rice Dumplings

The crafting of dumplings clearly comes into the Dim Sum picture, front and center.Most dumplings are simple to reproduce, and that's the point. The idea is to make many of these babies, so there will be many to eat!This particular dumpling has coloring book sensibility. However, these dumplings need your willingness to get crafted.Hands are the tools here: I am committed to getting you to use yours.These particular dumplings are vegetarian and the recipe has been in my repertoire for many years.This filling does not resemble the familiar ground "meatloaf" formula. But it still tastes mighty savory, flavorful and meaty.This is due in large part to a few dried shitake mushrooms. They provide the meaty mouth feel resulting in a gloriously rich texture that you finally bite into.Chinese dried mushrooms first get soaked, then simmered in their soaking water along with other off the shelf ingredients.The raw peanuts cook inside the same pot and will lose their crunch, becoming a tender vegetable.Round rice (also known as dessert rice) is a starchier rice. You will find it on the same shelf as the rice you already buy. It is a staple in many parts of the world.These vegetarian dumplings can either be steamed or pan-fried.Here what I know: dumplings are happy food anyway they get cooked.How very nice of you to make them! Any extra filling and dumpling skins can be frozen. See method below.Note: my preferred kosher dumpling wrappers are Twin Marquis brand. Look for them in the frozen section in your neighborhood kosher markets.Dried Chinese mushrooms are ubiquitous in Asian cooking. Find them wherever Asian foods are sold. Look for the fat one with cracks on their caps. Buy the small ones they are cheap and cheerful.

MethodLift and squeeze out the mushrooms from their soaking water. Use a small knife or scissors to remove the tough stems and discard.Drain the rice and discard its water. Drain the peanuts and discard its water.Put the mushroom caps into a sauce pan; add in all the mushroom soaking liquid, rice, soy sauce, sesame oil, sugar and peanuts.

Cover and simmer on low for at least 50 minutes (or until about ¼ cup of liquid is left). Scrape cooked ingredients and liquid into a bowl. Set aside for ½ hour.Use a food processor to chop the cooked mushroom-rice-peanut mixture and all remaining cooking liquid. Blend until all is ground into smaller pieces.Remove and scrape into a mixing bowl.Add in the chopped water chestnuts, grated ginger, cilantro and sliced green onion. Mix well.At this point the filling can be refrigerated for up to 3 days.orFor now, leave out the cilantro and the green onions. The mixture can then stay refrigerated for about ten days.Don't forget (to add) the cilantro and the green onions when doing the finishing!

FinishingLine a sheet pan with a non-lint kitchen towel. Combine the cornstarch and water in a bowl and mix until blended: this will be the dumpling's glue. Unseal dumpling wrappers and remove 10 of them.Wet a paper towel and then wring it out. Lay over all the other dumpling skins.Lay the 10 dumpling skins "white" (cornstarch) side down on your work surface.Use a pastry brush to lightly brush the edges of each dumpling skin with the cornstarch "glue."Place a well-rounded teaspoon of filling in each center. After cleaning your hands, fold one wet edge over to the other.Pick the dumpling up from the folded center and place in the palm of your non-working hand.

Using your working hand, grasp the open edges between your work thumb and index finger. Firmly pinch the dumpling, almost pulling up the edges as you seal. The dumpling skin is elastic, but not a rubber band. Treat them firmly but kindly.Place the sealed dumplings on the lined baking sheet. Repeat.To freeze all the other dumpling skins: seal any remaining dumpling skins in plastic wrap, then place into a zip lock. Freeze. You will need to thaw the dumpling skins in the refrigerator the night before using.Filled dumpling are best cooked and eaten the same day they are made.The prepared dumplings can be made up to 8 hours before cooking if refrigerated uncovered.But uncooked dumplings can be frozen, if necessary or convenient. Place on a kitchen towel lined cookie sheet, freeze, then one by one place the dumplings into zip lock bags. Do not thaw before cooking.Cook the un-thawed dumplings using the following methods. Increase the cooking time as needed.

Steam Cooking the DumplingsTo steam: prepare a baking sheet lined with a non-lint kitchen towel. Prepare a steaming pot: add water and bring to a simmer.Line the steamer basket with lettuce leaves: this prevents the dumplings from sticking.Cut the rib of the lettuce leaves. Line the inside the bottom of the steamer with the soft green leaves. It doesn't have to be perfectYou don't want the dumplings to touch while steaming, so place accordingly.Steam the dumplings for 20 minutes.Remove steamed dumplings and place onto prepared sheet pan.Cover with plastic wrap. Repeat, reusing the same lettuce leaves.To reheat: steam for 3 minutes

Serving Steamed DumplingsAssemble the dumplings on platter. Garnish with fresh coriander leaves.My husband eats at least 6, I eat 4...You can plop the cooked dumplings into the chicken soup, too!

*****************************************Pan Frying the DumplingsSet the oven to 200 ºF. Get out a non-stick (if available) frying pan with a cover. Have a sheet pan ready to receive the cooked dumplings.Measure out ¼ cup of tap water. Get out the vegetable shortening.You will need a cooking spatula.Use a paper towel to wipe the skillet with a film of vegetable shortening.Heat the frying pan to moderate.The dumpling should make a noise when they hit the hot surface. Arrange so the dumplings so that they don't touch.Cook until the dumplings are golden brown underneath- about 45 seconds.

Use the spatula to flip them over. Immediately pour in ¼ cup water onto the surface of the pan and cover.Cook on moderate heat until all the liquid is practically absorbed: about 2 minutes. Remove the lid and cook 30 seconds more (or until crisp).Remove the skillet from heat. Use the spatula to place the cooked dumplings on the baking sheet. Keep warm in oven (200 ºF) while you continue cooking. Repeat (as needed).

This is my own interpretation of this classic Dim sum. You won't believe what a turnip can become! I bow lowly to those ancient Chinese cooks who made this combination of tastes and textures possible.

Turnips are given a star turn here and shine under the spotlight. Shredded raw turnips are partnered with round starchy rice that has been soaked. They will get ground and then mixed with a small cast of easy to find inclusions.

The corn beef can easily be justified as a solid credible player though not essential it lends another note to this unusual troupe of ingredients.

The recipe can easily be recast in the vegetarian role. The combined elements are steamed in a loaf pan, cooled, unmolded and sliced.

A final cooking in a lightly greased pan allows the famous crusty exterior to appear.

MethodKeep a ¼ cup of rice water. Drain (and discard) the remaining water. Scrape into a standing blender or a food processor. Add the ¼ cup of water and grind rice until it is almost a paste. Stop the machine as needed to stir.

Add in the grated turnips to the rice paste.

Process and blend for thirty seconds. Stop the machine to stir as needed. The rice and turnips needs to be pasty, but not smooth.

Scrape contents into a mixing bowl.

Cook the scallions until wilted in 2 tablespoons of vegetable oil.

Combine and stir the scallions and all its cooking oil in with the ground rice and turnips. Stir in the optional peanuts.

Cooking the Turnip CakeCut a piece wax or parchment paper so it is long enough to extend end to end inside the loaf pan. Brush the entire inside (paper and all) with the vegetable and sesame oil. Scrape in the blended rice and turnip mixture. The mixture is ready for steaming.

Seal the cake pan tightly with saran wrap. Set on a rack of a steamer.

Steam tightly lidded for an hour and a half over gently boiling water.

As in baking a cake, the mixture is finished when a toothpick comes out clean. Cool to room temperature.

Refrigerate for at least 5 hours. This turnip cake can stay refrigerated for 1 week.

FinishingSlip the cake from its mold. Slice finger-thick slices.Get out a frying pan.This technique is called a shallow fry. Add in enough vegetable shortening so it just about pools in the pan.Get the skillet hot.The turnip cakes should make noise as they slip in. Do not crowd the pan.

Cook until crisp and brown- about 1½ minutes. Turn and repeat.

Serve immediately.orTo reheat: get a dry skillet hot. Place a few sliced cakes back into the pan. Heat on one side, then the other to re-crisp.

ServingShingle the turnip cake slices on a platter.Sprinkle the slices with the green onions.

Notes:This steamed cake can be made five days beforehand, then browned the day of your event.Corn beef can be excluded to make a vegetarian cake.Peanuts can also be excluded due to allergies.

The Deli Man Recipes

We were delighted and excited to introduce the new documentary Deli Man at the Atlanta Jewish Film Festival. The film, by Erik Greenberg Anjou is a mouthwatering experience. After viewing the movie, we explored the Internet to find some of the delicious recipes that Ziggy Gruber serves at his popular Houston Deli, Kenny & Ziggy's. Since the deli is not presently kosher certified, and since we don't live in Houston, we hope to prepare some of these at home. . . unless we can convince the lovable, hardworking Chef Ziggy Gruber to come to Atlanta and cook with us! http://www.delimanmovie.com

The World of Hip Hop

& Bartenura Moscato

The most popular kosher wine after Manischewitz is now the toast of the hip-hop world. Bartenura Moscato, the light, sweet white wine that is low alcohol and comes in a striking blue bottle, is now one of the biggest sellers among African American and Hispanic consumers. (In the 80s and 90s, 85-95% percent of the consumers of the kosher wine were Jewish, according VinePair.)

What's Kosher?

If you need a family friendly destination, one that is both educational and fun for all ages –and you are visiting the Washington area, we suggest The National Aquarium in Baltimore. Some members of our family (ages 1-9) along with their parents recently visited the aquarium. Their Hanukkah assignment - have as much fun as possible, and report on the kosher fish. (Yes, one of my grandchildren was also on a search for sharks).

We thank our roving reporters (Shaya, age 9, Sara, age 8, and their younger siblings) for getting the fish facts and for this story:

The Baltimore Aquarium has many fish, some kosher and some not. Scary looking sharks, snakelike eels, sawfish with big noses, huge sturgeons, and piranhas with big teeth are all not kosher. All kosher fish have fins and removable scales. These don't. As the roving reporters for KosherEye, we were concentrating on the kosher fish.

Now about our kosher finds:Kosher fish come in a lot of different shapes, colors, and sizes. The Black Banded Rainbowfish is kosher, but not worth eating at 2.5 inches long. Redbreast Sunfish, as you can tell from its name, are red. They grow to 10 inches long. The Yellow-faced Angelfish is a yellow and blue fish that is 14 inches long.

The next time you go scuba diving in the Chesapeake Bay, try to find a Summer Flounder. You say it's impossible? Well, you almost got it. You might have seen one without knowing it. Flounder are very good at camouflage. They look like gravel on the ocean floor. Believe it or not...a fully-grown Summer Flounder grows to 3 feet.

More impressive than the small little fishies, are Crevalle Jacks. They grow to 6 feet long and are very fast (and delicious). At the aquarium, they were swimming with the sharks. Barramundi are bigger than the Crevalle Jacks and can grow to 6.5 feet long. They swim in the waters near Australia. Striped Bass and Rockfish are the same size as Crevalle Jacks. They can be found right in our own backyard, since we live near the Chesapeake Bay, but their population is decreasing because of pollution-- so don't eat too many.

The National Aquarium was fun and we learned a lot. Maybe you should go there soon. But after all this we still have a question. If a Bucktooth Tetra (a scale eating fish) ate all the scales off another kosher fish, would the fish still be kosher? (Guess we'll have to ask our father, the Rabbi!)